Fall is my very favorite season. Even though the temperature is decidedly cooler, I just can’t get enough of seeing all the brilliant colors of the turning leaves. They are so beautiful.
Another fall favorite, is the abundance of berries that can be found during this time of year. I just love settling down in a berry patch, taking in the view, and de-stressing while plucking the little berries off the bushes. I also enjoy contemplating all the delicious goodies I can whip up with them. 🙂
On my hiking trek at Alyeska last weekend, I brought along a few containers – expecting to find a plethora of blueberries along the way and stuffing the containers full. Even though I kept looking the whole way along the trail, I didn’t even come across one single berry. They must have already been snatched up by other berry picking enthusiasts, or by the bears – who are probably stuffing themselves before hibernation.
Instead of including the intended wild Alaskan blueberries in this latest recipe, I had to rely on store bought. Either way though, this cake turned out absolutely delicious. 🙂
Blueberry Yogurt Cake
3 large eggs
6 ounces light vanilla yogurt
2 packets True Orange
1/4 cup water
1/4 cup granulated sugar
1/3 cup Smart Balance Omega cooking oil
1 (18.25 ounce) package white cake mix
2 cups frozen blueberries
Preheat oven to 350 degrees. Grease and flour a 10 or 12-cup Bundt cake pan or a tube cake pan.
In a mixing bowl with electric mixer, beat together eggs, yogurt, True Orange, water, sugar, and oil. Slowly beat in the cake mix. Beat on medium speed for 2 minutes. Gently fold in blueberries. Spoon batter into prepared cake pan.
Bake for 50 to 60 minutes, or until a toothpick inserted near the center of cake comes out clean.
Cool cake in pan for 10 minutes. Invert onto serving dish and cool completely.
Drizzle cooled cake with Vanilla Glaze; if desired.
1 1/2 cups powdered sugar
2 tablespoons milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon butter, melted